Line up on the counter like little ducks in a row. Heck you know how to snap asparagus. In a jar with a tight fitting lid combine the remaining ingredients and shake well. Mix together the vinegar salt and spices in a pot to create your brine. Store the jar of pickled asparagus in the refrigerator for up to 3 months.

Pour hot pickling liquid into the jars filling to within 1 4 inch of the rim. Save the tender bottoms for dinner. Cook asparagus in a small amount of water until crisp tender. Pour the hot brine into sterilized jars making sure to get some of the seeds and garlic in each jar and leaving 1 4 inch headspace from the tops of the jars. Tuck one dill sprig into each jar and sprinkle in 1 4 teaspoon of red pepper flakes.

Into each jar put the garlic red pepper flakes sea salt dill seeds dried oregano mustard seeds and black peppercorns. To make quick pickled asparagus. Get one of our dilly asparagus recipe and prepare delicious and healthy treat for your family or friends. Wipe rims with a clean damp cloth and seal with lids. To make the sauce you need 5 main ingredients sour cream mayo dill weed leaves lemon juice and mustard.

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Prepare your asparagus by washing and trimming the bottoms to fit the size of your jar. With this recipe of sour cream lemon dill sauce i m giving you a quintessential creamy lemon sauce which goes well with lots of veggies protein besides asparagus. Learn how to cook great dilly asparagus. Cover with ice water. Pack jars with some onion garlic dill and asparagus.

To make the brine place all the brine ingredients in a medium saucepan and bring to a boil. Pour the brine into the jar covering the asparagus completely. Boil for 3 minutes. Wash drain and trim asparagus. Cover and refrigerate for 8 hours.

Tuck some fresh dill weed in between the asparagus. Wash the asparagus and cut the bottom of the stem off so that the asparagus fits into the quart jar. Mix vinegar water and salt in a pot. Place asparagus in a large container. Bring to a boil over medium high heat.

Place asparagus in a shallow dish. Process in a boiling water bath for 10 minutes. Pack the asparagus spears tips up in the hot jars leaving 1 2 of space from the rim. Add garlic cloves and dill to the bottom of your jar and fill with asparagus. The amount of each is up to your personal taste.

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In each of six 1 pint jars place half of a garlic clove 1 teaspoon dill seed 1 teaspoon mustard seed and six peppercorns. Prepare it in lengths so it will fit into jars. Discard ends or save for another use. Wash and sterilize your mason jars. Arrange asparagus spears vertically in jar and tuck dill sprigs into the jar.

Wash and clean asparagus. Pour marinade over asparagus. Wash and clean asparagus. In each of six 1 pint jars place half of a garlic clove 1 teaspoon dill seed 1 teaspoon mustard seed and six peppercorns. Place asparagus in a shallow dish.

Pour marinade over asparagus. Tuck some fresh dill weed in between the asparagus. To make the brine place all the brine ingredients in a medium saucepan and bring to a boil. Prepare your asparagus by washing and trimming the bottoms to fit the size of your jar. Into each jar put the garlic red pepper flakes sea salt dill seeds dried oregano mustard seeds and black peppercorns.

Arrange asparagus spears vertically in jar and tuck dill sprigs into the jar. Pour hot pickling liquid into the jars filling to within 1 4 inch of the rim. Line up on the counter like little ducks in a row.